Marinated Flank Steak
1 beef flank steak (2 pounds)
1/2 cup canola oil
1/2 reduced-sodium soy sauce
1/4 cup red wine vinegar
2 TBSP water
2 tsp brown sugar
2 tsp minced fresh gingerroot
2 garlic cloves, minced
1/4 tsp pepper
Score surface of the steak, making diamond shapes 1/2 in. deep. In a large resealable plastic bag, combine the remaining ingredients; add the steak. Seal the bag and turn to coat; refrigerate for at least 2 hours, turning occasionally.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches disired doneness ( for medium-rare, a meat themometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). To serve, thinly slice across the grain. Yield: 8 servings.
Southwestern Burgers
1 can(4 oz) chopped green chilies
1/2 cup Worcestershire sauce
1/2 tsp hickory Liquid Smoke, optional
1/2 cup crushed butter-flavored crackers (12)
4 1/2 tsp chili powder
3 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
2 pounds lean ground beef
1/2 pound bulk pork sausage
8 slices pepper Jack cheese
8 hamburger buns
In a bowl, combine the first eight ingredients. Crumble beef and sausage over mixture and mix well. Shape into eight patties.
Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Top with cheese. Grill 1 minute longer or until cheese is melted.
Grill buns, cut side down, for 1-2 minutes or until toasted. Serve burgers on buns with lettuce if desired. Yield: 8 servings.
Barbecued Beef Short Ribs
Sauce:
1 cup sugar
1/2 cup packed brown sugar 1 small onion, finely chopped
2 Tbsp salt 1 small onion, finely chopped 2 tsp vegetable oil
2 Tbsp garlic powder 11/2 cups water
2 Tbsp paprika 1 cup ketchup
2 tsp pepper 1 can (6 oz) tomato paste
1/4 tsp cayenne pepper 2 Tbsp brown sugar
7 lbs beef short ribs, trimmed pepper to taste
In a bowl, combine the first seven ingredients; rub over ribs. Place in two large resealable plastic bags; seal and refrigerate overnight.
Line two 15in X 10in X 1in baking pans with foil; grease the foil. Place the ribs in prepared pans. Bake, uncovered, at 325 degrees for 2 hours or until meat is tender.
Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in the water, ketchup, tomato paste, brown sugar and pepper. Bring to boil. Reduce heat; cover and simmer for 1 hour.
Remove ribs from the oven. Grill ribs covered, over indirect medium heat for 20 minutes, turning and basting frequently with sauce. Yield: 14 servings.
Chedder Beef Enchiladas
1 lb ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 can (16 oz) refried beans
2 cups (8 oz) shredded cheddar cheese, divided
10-12 flour tortillas (8 inches)
1 jar (16 oz) salsa
1 can (10-3/4 oz) condensed cream of chicken soup
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 Tbsp of refried beans, 1/4 cup beef mixture and 1 Tbsp cheese down the center of each tortilla; roll up. Place seam side down in two greased 13 in X 9 in X 2 in baking dishes.
Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months. Yield: 2 casseroles (5-6 enchiladas each)
Frozen Casserole: Thaw in refrigerator overnight. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Chuck Wagon Beef Patties
2 Cups Corn Flakes
1 Egg
!/2 Cup BBQ Sauce (divided)
1 tsp. salt
1/8 tsp. pepper
1 lb. Ground Beef
Measure corn flakes, crush to 1 cup. Place crushed flakes
in bowl and add egg, 1/3 cup sauce, salt, pepper and beat well.
Add beef and mix well. Shape into 4 oval patties, lay in pan, brush with
remaining sauce. Bake 375 for 25-30 minutes.
http://www.northpole.com/kitchen/cookbook
